TIMES MALAYSIA, JAKARTA – Cooking goat meat or what so they called as mutton, or daging kambing in Indonesian, can be challenging for many home cooks as it requires specific knowledge and technique. However, with the right guidance and tips from expert chefs like Chef Juna, anyone can elevate their skills and add a new delicious flavor to their culinary creations.

One of the essential things to keep in mind when cooking mutton is to choose the right cut. For example, the meat from the hind leg, also known as paha belakang, is perfect for slow-roasting or grilling. On the other hand, the neck or leher is ideal for making stews.

Chef Juna suggests marinating the meat for at least an hour before cooking it, as mutton could have a strong taste and odor that many people may find off-putting. Marinating the meat will help to reduce the gamey flavor and make it more tender.

During the process of cooking, it's essential to get the timing just right. Overcooking it will make it chewy and tough, while undercooking it may make it risky to consume. Chef Juna recommends cooking the meat using the slow and low method to ensure that it is cooked through and tender.

Another tip from Chef Juna is to season the meat correctly. Mutton pairs well with strong spices such as cumin, paprika, turmeric, and coriander. These herbs can help to enhance the natural flavor of the meat and make it more appetizing.

Last bubt not least, the presentation takes crucil part. Chef Juna stresses the importance of slicing the meat correctly to showcase its texture and beautiful marbling. "Slicing the meat against the grain will help achieve the perfect texture," he said.

By following these tips from Chef Juna, anyone can take their cooking skills to the next level and prepare delicious mutton or goat meat dishes that will impress their family and friends. So, go ahead and try out these tips the next time you cook daging kambing, and watch as your taste buds come alive with the richness of flavor.(*)